Mini Jacket Potatoes
Serves 4. A clever, flavourful way to get picky eaters to love their broccoli.
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Directions
- Pat dry the potatoes very well and pierce each potato several times with a fork. Preheat the oven to 180°C.
- Arrange the potatoes on a lined baking tray and bake until the potatoes are soft, +/- 20 minutes. Leave to cool slightly.
- Slice the potatoes in half lengthways and, using a small spoon, scoop out the potato flesh, leaving a little around the border.
- Put the potato flesh in a mixing bowl and add 95 ml of the cheese, broccoli, sour cream, and salt.
- Stir until well combined.
- Carefully fill the potato shells with the broccoli mixture.
- Sprinkle with the remaining cheese and bake until the cheese has melted, +/- 10 minutes. Serve hot.
Ingredients
- 6 baby potatoes, skin on and washed
- 190 ml cheddar, grated
- 6 broccoli florets, cooked and roughly chopped
- 60 ml sour cream
- 2.50 ml salt